Open face Belgian Endive BLT (Bacon Lettuce Tomato), aka Carb-Haters Dream Lunch

You ever randomly throw some sh!t together and it comes out so amazing that you have to rush to the interweb to share it?  This is one of those things.  My wife was watching me eat a BLT with that sad puppy dog look on her face because she is avoiding carbs, so I decided to throw this together and what came out was something that felt like it was straight out of a fine restaurant lunch menu.

 

Ingredients (per person)

 

Lets get to work.

 

You’ll see alot more bacon than what is being used for this particular dish in the pictures because I was making my own BLT with bread with no regards for humanity.

 

Get some bacon together.

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I prefer to cook my bacon in the oven, I lay it out on a mesh rack with some tinfoil underneath to catch the droppings.

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Put it in the oven and set it to 400 degrees, let it sit in there for 20-30 minutes depending on how well done/crispy you like your bacon…just start keeping an eye on it around 20ish minutes.

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While that’s going on go ahead and chop up your tomatoes as small as you can without making them lose their chunky integrity.

 

Now, the proper way to prepare Belgian Endive is to slice the bottom off, the top leaves should just fall right off once this is done.

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Keep slicing the bottom off, about a 1/4 inch at a time, letting the leaves fall away as you slice until you have nothing left.

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Wait for your bacon to be ready, pull it from the oven, set it on a papertowel to soak up some of that grease.

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Chop up the bacon into lardon-style bites.

 

Bam

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Take a bowl, throw together your mayo (or whatever), your tomato, and your bacon bits.

 

Toss it nicely so its evenly coated.

 

Fill in each “boat” of Endive with some of the mix.

 

Sprinkle with a little parsley for garnish and voila, epic meal meets fancy delicatessen.

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Enjoy your BLT bacon lovers and Carb-Haters.